VANESSA'S LAKE - ASPARAGUS, ARTICHOKE, LEEK SOUP
Yummy and hearty vegan soup from www.vanesscipes.com. I like to double it and freeze it in little week-size batches.
Provided by Space Cake Cook
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil in a large soup pot.
- Add the leeks and cook until wilted.
- Add water, asparagus, potatoes, seasoning, and vinegar. Simmer until potatoes are tender.
- Remove from heat. Add beans and artichoke. Blend soup in batches in blender. Rehead and serve.
- (For non-vegan soup, add cooked chicken. The soup is nice and thick, but if you want it chunkier than just blend only half the soup).
Nutrition Facts : Calories 365.4, Fat 4.4, SaturatedFat 0.7, Sodium 155, Carbohydrate 69.9, Fiber 17.6, Sugar 5, Protein 18
BALSAMIC ASPARAGUS AND ARTICHOKES
This is a very simple vegetable side dish. It also looks very elegant if the asparagus lies neatly across the other veggies.
Provided by londongavchick
Categories Vegetable
Time 40m
Yield 8-12 serving(s)
Number Of Ingredients 4
Steps:
- Steam asparagus in batches vegetable steamer for 5-10 minutes each batch; time depending on the thickness of your asparagus stems.
- Meanwhile, stir fry frozen peppers in nonstick pan until warm and soft. Spoon out any extra liquid.
- Drain and rinse artichoke hearts. Chop coarsely and toss with peppers in medium bowl. Drizzle with balsamic vinaigrette to taste.
- Put mixture in refrigerator until cool.
- Cool asparagus and refrigerate until ready to serve.
- To serve, put pepper mixture on plate and neatly place asparagus on top. Drizzle with more balsamic vinaigrette.
Nutrition Facts : Calories 53, Fat 0.3, SaturatedFat 0.1, Sodium 67.3, Carbohydrate 10.9, Fiber 5.3, Sugar 2.1, Protein 4.7
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